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Risoni and Broccoli Salad

Print Recipe Added: July 15, 2011

Method

  1. Cook the risoni in boiling water with salt as per packet instructions. Drain.
  2. While the risoni is cooking, steam the broccoli just to take the raw edge off.
  3. Put the drained risoni in a large bowl and thoroughly mix in the finely chopped parsley.
  4. Add broccoli and all other ingredients (except parmesan) to the risoni, reserving a small amount of the almonds and lemon rind for presentation.
  5. Top with parmesan.
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Ingredients

  • 1 cup Risoni
  • 3 cups Broccoli
  • 1/4 cup Parsley, finely chopped
  • 1 cup Baby Spinach, roughly chopped
  • 150g Danish Feta
  • 1/2 cup Almonds, roughly chopped
  • Juice & Rind of one Lemon
  • Grated  Parmesan cheese, to garnish
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Recipe From:

Martha Goes Green,

Melbourne

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What do you think?